sweet potato wedges - vegethoughts

How To Make Perfect Sweet Potato Wedges

For me, sweet potatoes have always lived in the ‘eurgh, no thanks’ zone alongside butternut squash, goat’s cheese and quiche. Simply couldn’t stand the stuff. I’d had a dodgy experience with a sweet potato fry in a Nandos a few years ago and had written the spuds off completely, opting for the ‘real thing’ (regular potatoes) every time.

That was until I discovered how to make sweet potato wedges at home, and now I’m a complete convert. They’re so easy to make and, if baked and spiced correctly, are absolutely delicious.

Here’s what you’ll need:

Two medium-sized sweet potatoes
Olive Oil
Two cloves of garlic
Piri Piri Salt (if not, just regular salt and regular chilli powder)
One lime

What to do:

1. Pre-heat your oven to 200C (fan assisted)
2. Scrub the potatoes well under running water (no need to peel)
3. Cut your sweet potatoes into wedges (cut the potato in half and then quarters first to make this easier)
4. Coat the wedges in a light layer of olive oil and place on a baking tray.
5. Cut the garlic cloves in half and place amongst the wedges (throw in some rosemary or other fresh herbs too if you fancy)
6. Bake at 200C for about 30 mins, until the wedges turn golden.
7. When baked, sprinkle over a generous dusting of piri piri salt and a couple of drops of fresh lime juice.

Serves 2.

sweet potato wedges - vegethoughts

This delicious and healthy treat can be enjoyed alongside a homemade burger or some roasted veg (try sticking some broccoli stems or baby sweetcorn in the oven to roast for 5-7 minutes when the wedges are almost done.) Sprinkle with sea salt and enjoy!


 

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